Recipe by Chef John
"I cheated and added some potatoes to mellow things out, but this is still a very delicious and enjoyable way to eat root veggies."
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Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick with peel
turnip, peeled and sliced 1/8-inch thick
rutabaga, peeled and sliced 1/8-inch thick
celery root, peeled and sliced 1/8-inch thick
parsnip, peeled and sliced 1/8-inch thick
1 1/4 cups
chopped fresh thyme
finely grated Parmigiano-Reggiano cheese, divided
This was an epic fail. Thank goodness it was just the two of us and did not have company for dinner. I read the recipe, watched the video and re-read the recipe. In my mind, I was questioning the amount of broth that the recipe calls for. Indeed, I was correct. After having baked for a total 80 minutes and then rested for 20 minutes the vegetables were sitting in a pool of milky liquid. I had to scoop out some of the vegetables, drain the liquid, make a roux and thicken the liquid. Still, the flavor of the dish was lacking. Because the vegetables were not seasoned while cooking there was just no way to season them properly. 1 - 1/4 cups cream, NO broth, add onion and season the vegetables after blanching in the salted water would fix this. But that would be a different recipe, wouldn't it?
This is really good!! I followed the recipe except I didn't have any parmigiano-reggiano cheese so I used 3/4 cup marble cheese. I am not a big fan of thyme so I only put in a pinch. I will definately make this again!!! Alot better than just plain old boiled turnip!
Good way to sneak in the root veggies. Followed the recipe with a little extra added cheese, but felt it lacked a little kick, despite the cayenne. Thinking I might add some jalapeno next time.
Thank you again Chef John; really excellent. In Canada we call the big guys Turnip. Not sure what the little guys with the purple tops are called. But I adjusted. I also cooked it about twice as long. did first bake in the morning to get everyone curious. Then finished it as dinner approached and they were really curious. Beautiful, flavours blended. Vegetable liquour in the bottom of the dish. Crispy top.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Root Vegetable Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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